Chicken And Bacon Risotto - cooking recipe

Ingredients

2 tbsp olive oil
2 tbsp butter
10.5 oz chicken breasts, cut into strips
6 oz mushrooms, quartered
3.5 oz bacon, chopped
8 oz Arborio rice
2/3 cup white wine
2 cups chicken stock, warmed
2 cups mushroom sauce

Preparation

Heat olive oil and butter in a large frying pan. Cook chicken for 6 mins. Set aside. Add mushrooms and bacon. Cook for 5 mins. Set aside.
Add rice to pan and cook, stirring, for 30 seconds. Combine wine with chicken stock. Add 1/2 cup to rice and stir continuously until liquid is completely absorbed. Continue adding stock, 1/2 cup at a time, until rice is tender, about 20 mins.
Return chicken, bacon and mushrooms to pan. Add mushroom sauce and cook for 2-3 mins.